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Macaroni Cheese

by . Featured in NIGELLA EXPRESS
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Introduction

This is the shortcut version: no cheese sauce, but a gorgeously huge amount of cheese, bound with egg and evaporated milk. Yum.

This is the shortcut version: no cheese sauce, but a gorgeously huge amount of cheese, bound with egg and evaporated milk. Yum.

Macaroni Cheese
Photo by Lis Parsons

Ingredients

Serves: 4

Metric Cups
  • 250 grams macaroni
  • 250 grams mature cheddar (or red leicester or mix of both)
  • 250 millilitres evaporated milk
  • 2 large eggs
  • grating of fresh nutmeg
  • salt (to taste)
  • pepper (to taste)
  • 8 ounces macaroni
  • 2 cups mature cheddar (or red leicester or mix of both)
  • 1 cup evaporated milk
  • 2 large eggs
  • grating of fresh nutmeg
  • salt (to taste)
  • pepper (to taste)

Method

  1. Preheat the oven to 220°C/gas mark 7/425°F. Cook the macaroni according to the packet instructions, drain and then put back into the hot pan.
  2. While the pasta is cooking, put the cheese, evaporated milk, eggs and nutmeg in a processor and blitz to mix. Or grate the cheese and mix everything by hand.
  3. Pour the cheese sauce over the macaroni, stir well, and season with salt and pepper to taste.
  4. Tip into a 25.5 cm/10 inch-diameter dish (wide and shallow is best) and bake in the very hot oven for about 10-15 minutes, or until it is bubbling and blistering on top.
  1. Preheat the oven to 220°C/gas mark 7/425°F. Cook the macaroni according to the packet instructions, drain and then put back into the hot pan.
  2. While the pasta is cooking, put the cheese, evaporated milk, eggs and nutmeg in a processor and blitz to mix. Or grate the cheese and mix everything by hand.
  3. Pour the cheese sauce over the macaroni, stir well, and season with salt and pepper to taste.
  4. Tip into a 25.5 cm/10 inch-diameter dish (wide and shallow is best) and bake in the very hot oven for about 10-15 minutes, or until it is bubbling and blistering on top.

Additional Information

For vegetarians make sure the cheeses are made with vegetarin rennet.

For vegetarians make sure the cheeses are made with vegetarin rennet.

Tell us what you think

What 18 Others have said

  • Great stuff!

    Posted by hbeaulieu on 16th March 2016
  • How many eggs do you need? There are in the method and info but not the recipe. Looks lovely and I have some evaporated milk that is just sitting around and I thought this would be perfect.

    Posted by glitterysnails on 8th May 2011
  • Best way to make a cheese sauce for Macaroni cheese,would be 1oz of butter,1 oz of flour and 3 oz of cheese,along with a half pint of milk,just blend them ,stick it in a saucepan and stir regularly until it`s thick enough for your likeing.

    Posted by clive21 on 27th February 2015
  • It came out really amazing. Hats off !!!

    Posted by Rbmkhtr on 23rd February 2015
  • It came out really amazing. Though I hadn't nutmeg to add. I added bit of oregano leaves powder and that too worked at least for my family ...

    Posted by Rbmkhtr on 23rd February 2015
  • This is so deliciously cheesy and it has a lovely texture, so much better than the flour based sauce original. I made mine in a glass quiche dish and called it macaroni quiche.

    Posted by The Girl from Oz on 14th November 2014
  • I used cream instead of the milk and it was delicious, went down a treat with my toddlers which is always a winner :)

    Posted by Twinomummy on 5th February 2014
  • Easy, fast & tasty !!!

    Posted by TinkerBellVII on 1st November 2013
  • Mmmm sounds yum. Could try adding some silverbeet leaves, onions, spinach leaves, celery and parsley all finely chopped and simmered in a little oil till sauce like, then add that to the macaroni and bake. It makes all the difference to the flavour.

    Posted by tolifiers on 21st October 2013
  • Wow, it was different, creamy and cheesy! Will definitely going to make it my signature dish.

    Posted by Lufuno on 29th September 2013
  • I'm trying this tonight. It's a bit like my father's recipe actually. He used to put 'some' uncooked macaroni in a dish, (he never measured anything), added 'some' grated cheddar, salt, pepper, knob of butter and 'some' milk with an egg beaten into it, whooshed it around a bit with a spoon and popped it into a medium oven for an hour. It was always golden and bubbling and utterly delicious - and my mother always grudgingly said that it was good - but she'd have done it "properly"! I'm sure that your recipe will be even better!

    Posted by izyrob on 3rd August 2013
  • And if I may comment again, my condensed milk is 375g, so I do 375g of macaroni, cheese, and the milk and add an extra egg - then put it in a big, wide dish for backing.

    Posted by Snuva on 28th March 2013
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